Mr Colonial Cravings loves tiramisu. It’s one of his favourites. I should probably make it for him more often than I do.
These are a very cute dessert to serve when you’ve perhaps over-achieved on the main course. I always feel that it’s nice to round off your meal with a little something sweet.
Sometimes I can’t quite motivate myself to go the whole hog and make the zabaglione base for proper tiramisu. This by-passes that stage by simply using cream and mascarpone. Much quicker and easier, and whilst it’s not very authentic, it still tastes great.
2tbsp dark rum
1 tsp instant espresso powder
2 tsp sugar
1 tbsp water
4-8 amaretti (depending on size)
60ml double cream
1 tsp vanilla paste
cocoa powder/chocolate to decorate
Combine the rum, water, coffee and 1 teaspoon of the sugar in a small pan and simmer until it reduces a little and becomes slightly syrupy. Set aside to cool.
Whisk the cream until it is thick and fluffy. Using a separate bowl, beat together the mascarpone, vanilla and the other teaspoon of sugar then whisk this into the prepared cream.
Spoon a dollop of the cream mixture into the bottom the espresso cup. Add the amaretti and pour over a spoonful of the coffee syrup, so that it soaks into the biscuits. Top with more of the cream mixture and pop the cups in the fridge to chill. for at least one hour (they’ll be fine for around 24 hours if you need to make them in advance). Sprinkle with a little cocoa powder and decorate with chocolate adornments before serving.